Spicy Indian Fish Koftas - cooking recipe

Ingredients

450 g white fish fillets, steamed and flaked
4 slices white bread, soaked in water and squeezed dry
1 medium onion, peeled and chopped
1 teaspoon ginger, peeled,washed and grated
1 teaspoon garlic paste
1 tablespoon fresh coriander leaves, washed and chopped
1/2 teaspoon ground black pepper
2 teaspoons salt
2 green chilies, chopped
2 egg whites
50 g fresh breadcrumbs
oil, to deep fry
tomatoes or mint sauce, to serve with

Preparation

Chop bread into cubes and put into a food processor/grinder.
Cover and process until you have breadcrumbs.
Keep aside until required.
Mix fish with the soaked bread in a bowl.
Add onion, ginger, garlic paste, corriander leaves, black pepper, chillies and salt.
Mix well to form a dough.
Divide this dough into 16 portions.
Mould them to the required round kofta shape.
Chill until firm.
In a medium sized bowl, beat egg whites, one at a time, until light and fluffy.
Dip each kofta in the egg white.
Then, roll each kofta in the breadcrumbs.
Toss to coat.
Heat oil in a wok.
Deep fry 3 or 4 koftas at a time, on either side, until golden.
Remove on clean paper kitchen napkins to drain excess oil.
Transfer to a serving bowl.
Serve hot with tomato or mint sauce.